I'm making a corn beef do i season the meat?!
I'm making a corn beef do i season the meat?
if so with waht,anyone have a yummy corn beef redipe
Answers: NO! The corned beef has already been soaked in a salty brine to season it. It usually includes a small packet of spices to cook it with.
I crock pot mine. I have one of the large oval crock pots. I put the corned beef in, sprinkle the seasoning packet over. Add water to cover about half way up.
Turn on high while I am getting dressed for work, then turn down as low as it will go to cook while I am at work.
I come home to a wonderful aroma!
I steam a few small potatoes (or chunks). Halfway through their cooking, I add a few wedges of cabbage.
When it is all done, I serve with a sauce made of horseradish, mayo, and whipping cream.
Yummy!!!!!!!!!!!!!!!!!!!!!!!
Note- I have had good brands of corned beef and tough brands, it depends on the cut. Make sure it has marballing (little streaks of white running through the meat) or it will be tough! i would season the meat while you are cooking it Most corned beef comes already seasoned. They also come with a spice pack for the liquid your going to cook it in. I like to cook mine in half beer and half water. Oh jeez no. It already comes so seasoned. You would raise your cholestrol like 1000 points if you did that. if anything add a squeeze of ketchup to bring down the salty taste a little corned beef is made by soaking the brisket in a solution of salt water and spices. This seasons it very well.
I use pepper corns, all kinds - white, black and brown, bay leaves, oregano leaves,Thyme, Rosemary,
the salt solution is regular table salt and saltpeter which you can get from a druggist. There is a packet of seasonings with the corned beef - use it.
Corned beef is a cut of beef (usually brisket, but sometimes round or silverside) cured or pickled in a seasoned brine. The "corn" in "corned beef" refers to the "corn" or grains of coarse salts used to cure it. The Oxford English Dictionary dates the usage of "corn," meaning "small hard particle, a grain, as of sand or salt," to 888, and the term "corned beef" to 1621.[1] The term "corned beef" can denote different styles of brine-cured beef, depending on the region. Some, like American-style corned beef, are highly seasoned and often considered delicatessen fare. In Britain, corned beef is usually bought at the delicatessen, or may be in chilled packs or can be found in trapezoid cans, imported from South America. American corned beef is similar to Canadian smoked meat. No more salt is needed, but I find the seasoning packet doesn't add as much spice as I like, so you can add more spice, if that's what you like.
Ready-made pickling spice contains the same ingredients used in corned beef. If you don't have that, use bay leaves, peppercorns, onions, celery, coriander, juniper berries, ginger, cloves and allspice.
Again, this is if you prefer to spice it up even more. No need to season. I like to put mine in the crock pot with patotos and carrots. 1/2 cup water 1/2 cup beer. During the last hour of cooking I put the cabbage on the top. Not so much season as ...
serve with a good mustard, either smooth Grey Poupon or
a 'lumpy' Bavarian or French , or a good horse radish. In Puerto Rico, we prepare the corned beef by breaking it apart with a fork until most of the clumps are separated. We add a packet of Sazón (seasoning packet), a small can of tomato sauce, 1 can of water (from the same small tomato sauce can), 1 thinly sliced onion. You cook all of this over medium-high heat until onions are cooked. Add salt if needed, and serve over white or yellow rice.
The preparation looks harder than the actual cooking process. This meal tastes SOOOOOOO good and it's quite inexpensive and very filling!!! :)